Eat

Shrimp tacos

There’s little I love more in this world than taco’s! Chances are that if we’re eating out and it’s on the menu, it’ll soon be on my plate!

With all the extra time we’ve had at home during this crazy Covid isolation, it’s no doubt given most of us more time in the kitchen. Wether you’re a pro in the kitchen or just starting out, this recipe is a breeze to put together and is a total hit with the kids too.

What you’ll need…

SHRIMP LIME TACOS

  •  prep time: 10 MINS
  •  cook time: 10 MINS
  •  total time: 20 MINS
  •  yield: 4-6 SERVINGS 

DESCRIPTION

Although it may seem like a long list of ingredients, these tacos could not be easier to put together. The guacamole in this recipe is easy to make in less than 10 minutes, it tastes extra fresh and light, and it can work great as a zesty side dish or as a topping for tacos, or burgers.


INGREDIENTS

  • 6-8 Round corn tortillas 6″
  • 3-4 ripe avocados
  • freshly-squeezed lime juice from 1-2 limes (more is better)
  • 2 tsp ground cumin, divided
  • 1/2 tsp fine sea salt
  • 1/4 cup diced red onion
  • 4 Tbsp freshly chopped cilantro 
  • 1/2 tomato diced small
  • 2 garlic cloves, minced & divided
  • 1-2 tsp ancho chile powder
  • 4 Tbsp. olive oil, divided
  • 2 cups cole slaw mix or 1 cup finely shredded red cabbage plus 1 cup finely shredded carrot
  • 20-25 medium sized shrimp, peeled and deveined

INSTRUCTIONS

  1. Scoop out avocado and combine with 1/2 cilantro, lime juice, 1/2 cumin, tomato, salt, 1 garlic and red onion. Mash with fork until the mixtures is combined. (Tip: leave pit/seed of 1 avocado in mixture to prevent guac from turning brown) Cover and set aside.
  2. Preheat oven to 400F. Place tortillas on a baking dish and bake for 5-10min until crisp.
  3. Place the cole slaw mix (or cabbage and carrot) in a med mixing bowl.  Drizzle the slaw with 2 Tbsp olive oil and 2 Tbsp lime juice, then toss until the mixture is evenly combined.  Season with extra salt and/or lime juice if needed.
  4. In a large bowl, whisk together Chile powder, 1 tsp cumin and 2 Tbsp olive oil. Add shrimp and mix to coat evenly. Add generous amount of salt and pepper then pan fry or grill over med-high heat until shrimp turn bright pink and cooked through. Aprox. 5 min total.
  5. Spread guac over tortillas and place shrimp on top. Place generous amount of slaw on top and sprinkle with cilantro and serve with wedge of lime. Serve tortillas immediately.

* Recipe adapted from Rob Thomas.

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